Scrapple is a traditional Pennsylvania Dutch dish made from pork scraps and trimmings, cooked with cornmeal and spices, then formed into a loaf and sliced. It’s a humble, thrifty food that turns leftover parts of the pig into a crispy, savory breakfast meat. This recipe walks you through the process at home, yielding a firm, sliceable loaf that fries up with a golden crust and a soft, creamy interior.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) pork liver, trimmed and cut into chunks
- 1 large onion, quartered
- 2 tsp (6 g) salt, plus more to taste
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) dried sage
- 1/2 tsp (1 g) dried thyme
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground nutmeg
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 cup (240 ml) cold water
Instructions
- Place the pork shoulder, pork liver, and onion in a large pot. Add enough water to cover by 2 inches (5 cm). Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
- Cover and simmer gently for 1 1/2 to 2 hours, until the pork is very tender and falls apart easily. The liver will cook faster; if it starts to look done before the shoulder, remove it and set aside.
- Remove the pot from heat. Using tongs or a slotted spoon, transfer the pork, liver, and onion to a large bowl. Let cool slightly. Reserve the cooking liquid in the pot.
- When cool enough to handle, shred the pork and liver finely with your hands or two forks. Discard any large pieces of fat or gristle. You should have about 4 cups (600 g) of shredded meat.
- Strain the cooking liquid through a fine-mesh sieve into a large measuring cup. You need 4 cups (960 ml) of liquid. If you have more, simmer to reduce; if less, add water.
- Return the 4 cups (960 ml) of liquid to the pot. Add the salt, pepper, sage, thyme, cloves, and nutmeg. Bring to a boil over medium-high heat.
- In a small bowl, whisk the cornmeal, flour, and cold water together to make a smooth slurry. Slowly pour the slurry into the boiling liquid, whisking constantly to prevent lumps.
- Reduce heat to low and cook, stirring frequently, for 15–20 minutes, until the mixture thickens and pulls away from the sides of the pot. It should be the consistency of thick porridge.
- Stir in the shredded pork and liver. Cook for another 5 minutes, stirring, until everything is well combined and heated through. Taste and adjust seasoning with more salt and pepper if needed.
- Pour the scrapple mixture into two 9×5-inch (23×13 cm) loaf pans. Smooth the tops with a spatula. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until firm and set.
- When ready to cook, remove the scrapple from the pans and slice into 1/2-inch (1.25 cm) thick slices.
- Heat a large skillet over medium-high heat with a little oil or butter. Fry the slices in a single layer for 4–5 minutes per side, until golden brown and crispy. Do not crowd the pan; cook in batches if needed.
- Serve hot. Scrapple is fully cooked during the simmering step, so the frying is just to crisp the outside and heat it through. The safe minimum internal temperature for ground pork is 160°F (71°C), but since your scrapple is already cooked, you only need to ensure it’s hot and crispy.
Tips
- Substitutions: If you can’t find pork liver, you can omit it and use all pork shoulder. The flavor will be milder and less “livery,” but still delicious. You can also use chicken livers, but the taste will be slightly different.
- Consistency: The scrapple should be thick enough to hold its shape when sliced. If it seems too loose after cooking, add a little more cornmeal (2–3 tablespoons) and cook a few minutes longer. If it’s too stiff, add a splash of broth or water.
- Common mistake: Not whisking the cornmeal slurry properly can cause lumps. Whisk thoroughly before adding to the boiling liquid, and keep whisking as you pour.
- Make ahead: Scrapple actually tastes better the next day. The flavors meld and the loaf becomes firmer, making it easier to slice. Plan to make it at least a day ahead.
Serving Suggestions
Scrapple is a classic breakfast meat, served alongside eggs, pancakes, or toast. It’s also great on a sandwich with a fried egg and cheese. In the Mid-Atlantic region, it’s often eaten with maple syrup or apple butter for a sweet-savory contrast. For a hearty brunch, serve it with sautéed apples and potatoes.
Variations
- Spicy scrapple: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the simmering liquid for a kick.
- Herbed scrapple: Stir in 2 tablespoons of fresh chopped parsley or chives just before pouring into the pans.
- Buckwheat scrapple: Replace half of the cornmeal with buckwheat flour for a nuttier, more traditional Pennsylvania Dutch version.
- Vegetarian scrapple: Substitute the pork with a mix of mushrooms and cooked lentils, and use vegetable broth. The texture will be softer, but the flavor can be just as savory.
Storage and Reheating
Cooked scrapple keeps in the refrigerator for up to 4 days, stored in an airtight container. You can also freeze the uncooked loaf for up to 3 months; wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before slicing and frying. To reheat cooked slices, place them in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or re-crisp in a skillet over medium heat for 2–3 minutes per side. Reheat leftovers to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use pork liver from the freezer? Yes, frozen liver works fine. Thaw it in the refrigerator overnight before using.
Why does my scrapple fall apart when I fry it? This usually happens if the mixture was too thin when it set. Make sure it’s very thick before pouring into the pans, and chill it thoroughly. Also, don’t slice too thin; 1/2-inch thick slices hold up better.
Can I make scrapple without liver? Absolutely. Traditional scrapple uses liver, but many home cooks omit it for a milder flavor. Just increase the pork shoulder to 3 lb (1.4 kg) total.
How do I know when the scrapple is cooked? Scrapple is fully cooked during the simmering step. The frying is only to brown and crisp the outside. You can eat it straight from the loaf if you like, though it’s much better fried.
Is scrapple the same as livermush? They are similar, but livermush typically has a higher proportion of liver and is more common in the South. Scrapple often includes more cornmeal and spices.
Can I use steel-cut oats instead of cornmeal? You can, but the texture will be different. Steel-cut oats take longer to cook and will give a chewier scrapple. Stick to cornmeal for the classic texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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